One-Pan Caprese Pasta

A pan of Caprese pasta with a red and white striped napkin.

Anne Danahy, RD

A delicious pasta dinner that takes minutes to make

5 from 1 vote

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Prep Time 5

Cook Time 20

Total Time 25

Course dinner

Cuisine Italian

Ingredients

1/3 cup balsamic vinegar
1 tablespoon olive oil
1/2 medium onion minced
2 medium garlic cloves minced
2 cups cherry or grape tomatoes cut in half
2 cups low-sodium vegetable broth or chicken broth if preferred. You may need an additional 1/4 to 1/2 cup if using a thicker pasta.
8 ounces whole grain thin spaghetti or angel hair pasta
8 ounces fresh mozzarella
1/3 cup prepared pesto or less to taste
fresh basil leaves to garnish, optional

Instructions

Bring the balsamic vinegar to a boil in a small saute pan. Reduce the heat and simmer for four to five minutes or until the vinegar is thick enough to coat the back of a spoon and it reduces to about two tablespoons. Set this aside.
In a large saute pan with a lid, heat the olive oil on medium-high heat, and add the onions. Saute for about five minutes or until they turn golden. Add the garlic and tomatoes. Saute for another minute.
Add the broth and pasta and bring the mixture to a boil. Stir the pasta and make sure it's submerged in the broth. Cover the pan, reduce the heat to medium-low and let the pasta cook until al dente. Stir the pasta occasionally so it doesn't clump together. Add 1/4 to 1/2 cup of extra broth if the pasta seems dry.
NOTE: cook time will depend on the thickness of your pasta. Angel hair pasta cooks in about four minutes, while thicker pasta, like rotini, will take about 10 minutes.
When the pasta is cooked, remove the pan from the heat. Stir in the pesto and then add the mozzarella. Taste the pasta and add salt if necessary.
Drizzle the balsamic glaze over the pasta (you may have to heat it for a few seconds on the stove if it's too thick to drizzle. Top with sliced fresh basil if desired.

Notes

Serve this pasta warm or cold.

Don't add salt until you add the pesto and taste it. Some brands of pesto are very salty.

Refrigerate leftovers for up to three days. Reheat gently in the microwave so the cheese doesn't melt and clump. If the pasta is too dry when reheated, add some broth or water to loosen it.

Nutrition

Calories: 526kcalCarbohydrates: 55gProtein: 23gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 46mgSodium: 567mgPotassium: 377mgFiber: 2gSugar: 7gVitamin A: 1165IUVitamin C: 18mgCalcium: 362mgIron: 3mg

https://cravingsomethinghealthy.com/roasted-tomato-caprese-pasta-salad/

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